Cranberry

The cranberry is a low-growing wetland shrub with a creeping habit. In Finland, there are two species of cranberries: the common cranberry (Vaccinium oxycoccos) and the small cranberry (V. microcarpum). The berries of the common cranberry are about 1–1.5 cm in diameter, whereas those of the small cranberry are almost half that size.

When to go picking

Both species are common throughout the country, but the small cranberry grows on more arid peatlands than the common cranberry and it is more common in Northern Finland.

Cranberries do not ripen until late September to early October, and the berries can be foraged until the first snow. It is recommended to wait for a few frosty nights before picking cranberries as the frost softens some of their bitterness. As cranberries contain a lot of citric and benzoic acids, they keep very well. The high pectin content makes the cranberry an excellent choice for jelly.

Use

Cranberries have been used for food for a long time. Burial findings show that people of the Bronze Age drank a concoction made of grains, bog-myrtles and cranberries. Picking cranberries is worth the effort, even if you cannot find many. Just a couple of decilitres can be used to create a beautiful sauce, a delicious vispipuuro (a traditional Finnish whipped semolina porridge), a festive dessert or a cake. Cranberries can also be used to make refreshing drinks. For Christmas, make sweet treats by dipping cranberries in egg whites and then rolling them in powdered sugar.

Health benefits

100 g of cranberries contains 14 mg of vitamin C. Cranberries are rich in phenolic compounds acting as antioxidants; particularly flavonols. In population studies, a diet rich in flavonols has been found to reduce the occurrence of coronary heart disease, strokes, lung cancer and stomach cancer.